Authentic New Orleans Chicken & Sausage Gumbo Recipe

This Louisiana classic is a true New Orleans favorite: a Chicken and Sausage Gumbo in an old Cajun style. Smoked sausage and tender chicken simmered with Cajun spices create a deeply satisfying comfort dish.

a bowl of chicken sausage gumbo with a spoon hanging out of it with rice in the middle, a potato salad on the side — New Orleans Chicken and Sausage Gumbo

Although many think of gumbo as a cold-weather dish, we enjoy this chicken and sausage gumbo year-round. Its rich flavors are too good to limit to one season.

Chicken and Sausage Gumbo is classic comfort food—hearty, flavorful, and rewarding to make.

Classed as a soup and served over rice with potato salad on the side, this gumbo combines smoked sausage, chicken, savory broth, and the deep, toasty flavor of a well-made roux.

What makes this recipe so tasty

The technique is approachable: the roux requires attention, but once it’s made the rest comes together easily.
This gumbo improves with time—leftovers often taste even better the next day, so it’s perfect for cooking a large batch to enjoy over several meals or to freeze.
Serving it with potato salad may seem unusual, but the creamy side brings a delightful contrast to the savory gumbo.

Groceries you’ll need: Ingredients

ingredients that go into a chicken and sausage gumbo all laid out and pinned with the ingredient name

Smoked Sausage – a smoky kielbasa-style sausage works well.
Andouille Sausage – traditional andouille adds a distinctive Louisiana flavor.
Chicken Broth – homemade or store-bought; rich broth gives the gumbo depth.
Creole or Cajun Seasoning – for authentic regional spice.
Bay Leaves and Fresh Thyme – aromatic herbs that layer flavor into the broth.
Chicken Thighs and Rotisserie Chicken – thighs add texture while shredded rotisserie chicken adds tenderness.

See the recipe card below for exact quantities and full ingredient list.

Recipe walkthrough: Instructions

This is an overview of the steps. Refer to the recipe card below for detailed measurements and timing.

four images showing steps of how to make a chicken and sausage gumbo, this is steps 1 through 4

Step 1: Heat vegetable oil in a large, heavy-bottomed pot over medium heat.
Step 2: Add flour and stir constantly to form a roux.
Step 3: Cook the roux slowly until it reaches a dark chocolate color.
Step 4: Stir in sliced smoked sausage and andouille, letting them caramelize slightly in the roux.

four images showing steps of how to make a chicken and sausage gumbo, this is steps 5 through 8.

Step 5: Add the “holy trinity” of onions, bell pepper and celery; cook until softened.
Step 6: Add garlic and cook briefly until fragrant.
Step 7: Pour in chicken broth, stirring to combine.
Step 8: Add Creole seasoning, garlic and onion powders, bay leaves and thyme.

four images showing steps of how to make a chicken and sausage gumbo, this is steps 9 through 12.

Step 9: Add chicken thigh pieces, bring to a boil, then reduce to a gentle simmer and cover to cook slowly.
Step 10: Toward the end of cooking, stir in shredded rotisserie chicken and continue to simmer briefly to meld flavors.
Step 11: Remove herb stems and bay leaves, then garnish with chopped green onions.
Step 12: Serve hot over white rice with potato salad on the side.

Hint: The roux makes the gumbo—cook it slowly over low heat and don’t rush. If it burns, you’ll need to start over. Patience yields the best flavor. It truly is a labor of love.

Recipe variations and substitute ideas

Canola oil can be used in place of vegetable oil.
Add cayenne or hot sauce if you prefer more heat.
Chicken breasts may be substituted for thighs, though thighs break down and enrich the broth more.
Use chicken stock for an even richer base.
Creole versions include tomatoes; this Cajun-style gumbo does not.
Okra is traditional in some gumbos if you like its texture and flavor.
Worcestershire sauce adds extra umami.
Add crab or shrimp for a seafood twist.
Filé powder (sassafras) can be offered at the table to thicken and flavor individual bowls.

Most Cajun or Creole seasonings contain salt—taste and adjust seasoning with kosher salt and black pepper before serving.

a bowl of chicken and sausage gumbo with a scoop of rice on top, in the background is the pot with a ladle sticking out

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Necessary gear: Equipment

This recipe makes a large batch (about 14–16 servings). Use a big stock pot—12 quarts or larger—or a large Dutch oven. A flat wooden roux spoon or spatula is helpful for stirring the roux.

What To Serve With Gumbo

Always serve with long-grain white rice. Some prefer jasmine rice for fragrance.

Southern-style potato salad is a classic accompaniment; spooning a bit into your gumbo is a delicious habit. Cornbread and filé powder are also great options. A tall glass of sweet tea completes the meal.

How to store leftovers

Once the gumbo has cooled, store it in an airtight container in the refrigerator for up to 3 days.

This gumbo freezes very well—transfer to freezer-safe containers and store for up to 3 months.

a ladle of chicken and sausage gumbo held up to the camera with the pot of gumbo beneath

More great southern recipes I think you’ll love

Chicken and Lima Beans
Southern Chicken and Waffles
Slow Cooker Rabbit Stew
Southern Crock Pot Pinto Beans With Sausage

You should also try a beef gumbo for a different take on the classic.

Mel’s kitchen notes

After your gumbo cools, package portions for the freezer so you have ready meals. This gumbo often tastes even better the next day.

More Gumbo Recipes

Alligator Gumbo
Authentic Louisiana Seafood Gumbo
Slow Cooker Gumbo

If you love chicken, try a copycat Bojangles fried chicken recipe for a different favorite.

Frequently asked questions: FAQs

Do I cook the sausage before putting it in the gumbo?

You don’t have to fully cook it beforehand, but lightly caramelizing the sausage in the roux adds excellent flavor and texture.

Do you brown chicken before adding it?

Browning is optional. This recipe benefits from bone-in thighs that break down and enrich the broth; shredding rotisserie chicken at the end adds tenderness.

If you’ve tried this CHICKEN AND SAUSAGE GUMBO RECIPE or another recipe from the site, please leave a comment below to share how it turned out—we love hearing from readers!

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a close up of a bowl of chicken and sausage gumbo with a spoon sitting in it, looks like it's about to lift up, with some rice too

Chicken and Sausage Gumbo Recipe

This Louisiana classic pairs smoked sausage and tender chicken in a robust, spiced broth. It’s a deeply comforting gumbo.

Prep Time20 minutes

Cook Time3 hours 20 minutes

Roux Cooking Time45 minutes

Total Time4 hours 25 minutes

Servings: 18

Cuisine: Cajun and Creole

Author: Melanie Cagle

Equipment

Stock pot with lid (12 quart or larger)
Flat wooden roux spoon or scraper spatula

Ingredients

1 Cup Vegetable Oil
1-¾ Cups All Purpose Flour
2 Pounds Smoked Sausage sliced
⅔ Pound Andouille Sausage chopped
2 Each Yellow Onions diced
2 Ribs Celery diced
2 Each Green Bell Peppers diced
5 Cloves Garlic minced
3 (48 Ounce) Boxes Chicken Broth
2 Tablespoons Creole Seasoning
2 teaspoons Garlic Powder
2 teaspoons Onion Powder
3 Each Bay Leaves
2 Sprigs Fresh Thyme
8 Each Chicken Thighs deboned and skinned, cut into 2″ pieces
2 Cups Rotisserie Chicken shredded
2 Each Green Onions chopped

Instructions

Add the oil to a heavy-bottomed stock pot and heat to medium.

1 Cup Vegetable Oil
Add the flour and stir to combine. Keep heat low-medium and continue stirring to form the roux.

1-¾ Cups All Purpose Flour
Cook the roux until it takes on a dark chocolate color.
Add smoked andouille sausage and stir into the roux, allowing a slight caramelization.

2 Pounds Smoked Sausage, ⅔ Pound Andouille Sausage
Add onion, celery and bell pepper and cook until translucent.

2 Yellow Onions, 2 Ribs Celery, 2 Green Bell Peppers
Add minced garlic and cook another 2 minutes.

5 Cloves Garlic
Stir in chicken broth and raise heat to medium-high.

3 (48 Ounce) Boxes Chicken Broth
Add Creole seasoning, garlic powder, onion powder, bay leaves and thyme.

2 Tablespoons Creole Seasoning, 2 teaspoons Garlic Powder, 2 teaspoons Onion Powder, 3 Bay Leaves, 2 Sprigs Fresh Thyme
Add chicken thigh pieces, bring to a boil, then reduce to a simmer, cover and cook for about 3 hours.

8 Chicken Thighs
Remove lid, add shredded rotisserie chicken, cover and simmer 20 minutes more.

2 Cups Rotisserie Chicken
Remove bay leaves and thyme stems. Garnish with chopped green onions.

2 Green Onions
Serve hot over white rice with potato salad on the side.

Notes

Cut the two sausage types differently so guests can tell them apart; smaller andouille pieces distribute heat more evenly.

Offer filé powder at the table for guests who want a thicker bowl and a touch of sassafras flavor.